20.6.17

Vegan Lemon & Acai Cashew "Cheesecake"


This double layered cheesecake was so delicious! I made it filming myself to do an Insta story takeover on The Feedfeed vegan channel. I am so lucky to have been given this opportunity and to also be an editor at The Feedfeed for their vegan cheesecake feed.

I hope you will enjoy my vegan cheesecake recipe.

Ingredients:
Crust:

  • 1 cup of raw cashews
  • 1/3 cup of coconut flour
  • 1/3 cup of brown rice malt syrup
  • dash of vanilla and sea salt
Filling:
  • 2 cups of raw cashews soaked for 24 hours in water
  • 1/2 cup of nut milk of your choice
  • 3 tbsp or more of rice malt syrup
  • 1 tbsp of nutritional yeast to give it a "cheese" cake flavour (optional)
  • 1/2 tsp of vanilla paste
  • pinch of sea salt
  • 3 tbsp of melted coconut oil
For the lemon layer:
- 1/4 cup of lemon juice
-1 tsp of lemon zest 
(optional: 1/2 tsp of turmeric for a yellow colour)

For the Acai layer:
- 2 1/2 tsp of Acai powder or if you do not have it  1/2 to 1 cup of frozen berries

Instructions:
  1. Soak 2 cups of cashews overnight in water;
  2. In a food processor, mix the cashews and coconut flour until fine then add the rice malt syrup, vanilla and sea salt until it forms a sticky dough.
  3. In a cake tin, line with plastic wrap or baking paper press the dough to form the cheesecake base with wet fingers.
  4. Place it in the freezer while you make the filling.
  5. For the filling, drain and rinse the cashews and blend them for a few minutes on their own until it forms a paste. 
  6. Add in the nut milk, coconut oil, vanilla, salt, rice malt syrup and nutritional yeast. Blend for a few minutes.
  7. Remove half of the filling from the food processor (about 1 1/2 cup) and set aside in a bowl. Add the lemon juice and lemon zest in the food processor and blend. 
  8. Pour the lemon layer on top of the base and set aside in the freezer.
  9. In the food processor, add the remaining cashew filling and blend with the acai powder or frozen berries.
  10. Spread carefully on top of the lemon layer and place in the freezer for 3 hours minimum. 
  11. Take out of the freezer 1 hour before serving.
  12. Top with strawberries, blueberries, coconut or any toppings you want. 






17.6.17

Coconut Satay Veggie Curry


In winter I crave lots of soups, curries and veggie stews. I made this Satay coconut curry the other night and it was delicious! Warming, healthy, comforting and quick and easy!

I used coconut water instead of using coconut milk/coconut cream which can be a bit heavy. It was still creamy with the curry paste I made and the peanut butter.

Here comes the recipe:

Ingredients:

  • 1/2 tsp of cumin powder
  • 1 tsp of turmeric powder
  • 1 tsp of paprika powder
  • 1/2 tsp (less if needed) of chilli powder
  • 3 tsp of curry powder
  • 1/2 onion diced
  • 4 garlic cloves
  • 2 cups of coconut water
  • 1/2 cup of peanut butter
  • 2 cm of ginger
  • 1/2 lime juiced
  • 1 tsp tamari
  • salt and pepper to taste
  • 2-3 carrots 
  • 1 can of chickpeas
  • 1 red onion
  • broccolini, broccoli or snowpeas
  • cashews, red cabbage, coriander and fresh chilli to top (optional)
  • brown rice or noodles to serve it with
Steps:
  1. In a blender, add the spices, coconut water, garlic, 1/2 onion, ginger, tamari, chilli, peanut butter, lime and blend until smooth and creamy.
  2. In a large pan, add a little of oil and cook the curry paste for a few minutes on medium heat.
  3. Add in the diced carrots, onion, brocollini and cook covering for a lid until the veggies are soft. Stir often so the paste doesn't stick.
  4. Serve with rice and coriander.

8.6.17

Raw Vegan Chocolate Ganache Tart




I made this beautiful raw vegan tart over the long weekend to celebrate my first year Vegan Anniversary! I made the decision to go vegan for 1 month a year ago and have not looked back! 

The twins are a little cranky and needy today due to a cold so I stay on the computer too much. Recipe for this tart is pasted below. I hope you enjoy it as much as we all did!


Raw Vegan Chocolate Ganache Tart


Ingredients:

Crust:
·      1 cup of raw almonds

·      1 cup pitted dates

·      1/2 cup buckwheat groats raw or any seeds/nuts

·      1/4 cup of hemp seeds or more almonds

·      2 tbsp of cacao

·      2-3 tbsp of coconut oil

·      Pinch of salt


·       
Chocolate Ganache:
·      1 avocado

·      1/2 cup of raw cacao

·      1/2 cup of coconut cream - scooped from the top of a chilled can of coconut cream

·      1 banana 

·      1 tsp of vanilla
extract
·      3-4 tbsp of maple syrup


·      Top with berries, flowers or buckwheat



Instructions:

1. In a food processor mix the nuts, buckwheat and seeds together until finely processed, then add the cacao and the dates, coconut oil and salt and mix for 1-2 minutes. Add ½ tbsp to 1 tbsp of water if required. 

2. Press down the dough in a tart tin with your fingers to shape the crust. (Line your tart tin with plastic wrap or baking paper to make it easier to remove from the tin.)

3. Mix the chocolate Ganache ingredients together in your food processor and mix until creamy and smooth. 

4. Pour the ganache on top of the crust and leave to set in the fridge for 3 hours before serving.






23.5.17

Sun-dried tomato, mushroom & Cashew Ricotta Pasta


Last night was pasta night in our home and I made this sundries-tomato, mushroom and Cashew "ricotta" pasta. It was so good and I am happy that we will be eating leftovers tonight! 

A few asked for the recipe so here is the recipe. It is actually updated from an old recipe I posted back in 2015. 

Vegan Tomato Pasta & Cashew “Ricotta Cheese”- serves 4.
Ingredients:
       1 can of diced tomatoes
       2 tbsp of tomato paste
       1 onion diced
       2 cloves of garlic minced
       2 cups of sliced mushrooms
       1 tbsp dried Italian herbs
       1/2 cup of chopped sundried tomatoes
       1 tbsp olive oil
       1 tsp chili flakes
       a packet of spaghetti or fettuccine pasta
       salt and pepper to taste
       fresh basil

Cashew Ricotta Cheese:
       1 cup of soaked raw cashews in water (minimum 2 hours- best overnight)
       1/2 cup of water
       2 tbsp of nutritional yeast 
       1/2 tsp of salt
       1/2 tsp of garlic flakes

Instructions:
1      Boil some water and cook your pasta following the packet instructions.
2      Cook the onion and garlic in a pan with olive oil.
3      Add in the mushrooms.
4      Add the chili flakes, dried herbs and cook until mushrooms and capsicum are cooked.
5      Add in the sundries tomatoes and the can of diced tomatoes and simmer on low heat.
6      Once the pasta is cooked, drained and mix with the sauce. 

For the cashew ricotta:
1      Rinse and drain the cashews. 
2      Mix the cashews in a blender with the water, salt and nutritional yeast until creamy.
3      Serve a large dollop on each pasta bowl to add a cheesy creamy factor!
  

I hope you enjoy this healthy vegan pasta with the cashew Ricotta. 
Copyright © 2014 Claire Power. All rights reserved.